Created by MsPia on February 24, 2015
Step 1: In a small sauce pan, saute the chopped onion, with 2 Tbs olive oil, over medium heat until translucent.
Step 2: Remove onion and set aside. Add the other 2 Tbs of olive oil and saute the bread cubes, sprinkled with garlic salt, to make croutons. When they are golden brown, remove and set aside.
Step 3: Return onion to pan; add the rest of the ingredients, except the heavy cream, mix well, bring to boil and lower the heat. Simmer for 10 minutes until the veggies are tender.
Step 4: With an immersion blender, puree the soup until velvety creamy.
Step 5: Serve on two bowls. Pour some on top cream and sprinkle with the croutons.